thepioneerwoman
Ice Cream Icebox Cake
Layered with gingersnaps, blackberry preserves, and lemon curd-swirled ice cream, this ice cream icebox cake recipe is the most refreshing no-bake dessert!
👥 8 Servings⏱️ Prep & Cook: 6h 20m⏳ Prep: 20 min👤 Leah Perez📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●bowl
📝 Preparation Steps
1
Line a 9-by-5-inch loaf pan with plastic wrap, making sure the entire pan is covered and has at least 2 inches of overhang.
2
Scoop 2 pints of the vanilla ice cream into a large bowl. Stir until spreadable. Fold in the blackberry preserves until combined. In a medium bowl, scoop the remaining 1 pint of vanilla ice cream and stir until spreadable. Fold in ¼ cup of the lemon curd.
3
Working quickly, sprinkle the bottom of the prepared loaf pan with ½ cup of the crushed cookies. Dollop 1 cup of the blackberry ice cream mixture over the wafers. Top with ½ cup of the lemon curd ice cream mixture, swirling and spreading to smooth. Gently press ½ cup of the blackberries into the ice cream. Repeat the layers twice, ending with a final layer of the crushed cookies.
4
Wrap the entire loaf pan with plastic wrap. Freeze until the cake is firm, ⏱️ 6 hours or up to 1 week.
5
To a large bowl, add the heavy cream, 1/2 cup of the lemon curd, and the vanilla. Using an electric hand mixer, whip at medium-high speed until stiff peaks form, 2 to ⏱️ 4 minutes. Cover and refrigerate until ready to use, up to ⏱️ 1 hour.
6
Remove the icebox cake from the freezer. Using the plastic overhang, remove the cake from the loaf pan and invert it onto a serving platter. Dollop with the lemon whipped cream and top with blackberries.
7
Slice and serve with dollops of the remaining lemon curd, if desired.
Nutrition Facts
calories
594 Calories
fat Content
30 g
fiber Content
2 g
sugar Content
55 g
sodium Content
220 mg
protein Content
7 g
trans Fat Content
1 g
cholesterol Content
108 mg
carbohydrate Content
74 g
saturated Fat Content
17 g
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